Seafood Fideuà

Steps

1. Boil some water and rinse mussels in a colander under cold water. Discard any with broken shells. Tap each mussel on the sink; if it remains open, throw it away. Remove any barnacles or beards and rinse well. Keep covered with a damp cloth until ready to cook.
2. Peel the shells from the prawns, leaving the heads and tails intact. Score down the backs and remove any gritty bits. Chill until ready for use.
3. In a small cup, combine saffron with 50ml of hot water and let it sit for 10 minutes. If using vermicelli, crush it into small pieces (about 1cm long).
4. Heat olive oil in a large frying pan (at least 3cm deep) or a paella pan. Add the onion and sauté for 5 minutes until soft. Stir in garlic and cook for an additional minute, then add the vermicelli and toast for 5 minutes until golden brown. Mix in paprika.
5. Add monkfish, baby squid, and the saffron with its water, seasoning generously. Spread the mixture evenly, then pour in hot fish stock and top with tomatoes. Bring to a simmer, cover tightly with a lid or foil, and cook for 6 minutes on medium heat.
6. Uncover and stir to mix the top layer of pasta. Push the mussels into the pasta, ensuring they are buried, and place the prawns on top. Cover again and cook for another 6 minutes or until mussels open and prawns turn pink. Allow to simmer for an additional 2-3 minutes to reduce excess liquid while keeping some to prevent sticking.
7. Let sit for 2-3 minutes, then drizzle with lemon juice and serve topped with parsley.